Struffoli

Traditional recipe

Neapolitan Christmas fried dough balls, covered in warm honey and decorated with colorful sprinkles: the Christmas dessert of Naples.

60 min

8 servings

Easy

Campania

EasyCampania

The struffoli They are Naples' quintessential Christmas dessert, prepared by Neapolitan families in the days leading up to Christmas. The word derives from the Greek 'strongoulos' (spherical) or 'strangle' (to knead by rubbing). Fried dough balls the size of chickpeas, shiny with honey, decorated with colorful sprinkles, pieces of orange, and candied citron: the most visually festive Christmas dish in Italy. The recipe is similar throughout Campania, but with local variations: in some areas, anise or sambuca is added to the mixture, while in others, the honey is flavored with cinnamon.

Instructions

Voice reading

4 steps · natural Italian voice

Prepare the dough

Combine flour, eggs, sugar, soft butter, grated lemon and orange zest, a pinch of salt and the grappa or the limoncelloKnead by hand or with a pastry blender for 5–8 minutes until the dough is smooth, silky, and free of any traces of dry flour. Shape into a loaf, wrap it in plastic wrap and let it rest for 30 minutes at room temperature to make the dough more elastic.

Form the balls

Transfer the dough onto a work surface Lightly flour the dough and roll it out into 1 cm (0.39 in) diameter logs. Cut into 1 cm (0.39 in) logs and roll them between your palms to form even balls, about the size of a chickpea. If the dough sticks, add a little flour without drying it out; the balls should be firm and smooth to the touch.

Fry the struffoli

Heat plenty of seed oil to 165–175°C (347°F); check the temperature with a thermometer. Fry a few balls at a time for 2–3 minutes, until golden brown and crispy on the outside; avoid darkening. Drain with a skimmer and dry on paper towels to remove excess grease; the surface should be dry and slightly rough.

Glaze and decorate

Heat the wildflower honey over low heat up to 40–(122°F) 50 °C, avoiding boiling. Pour the honey into the large saucepan, add the struffoli fried and vigorously stir Gently frost until completely shiny. Shape into a crown or mound on a plate and immediately decorate with colored sprinkles, citron, and candied orange; let cool until the glaze sets.

Chef's Tips

The balls should be small and uniform: about the size of a chickpea. The honey should be warm but not boiling when you add the mixture. struffoliThey don't stick together if it's too cold. They keep for days at room temperature: honey is the natural preservative.